Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefCod
Roasted Cod with Warm Bois Boudran Sauce
Pan-roasted salted cod loin served with a warm bois boudran sauce of cherry tomatoes, shallots and fresh herbs. A light, punchy classic French sauce that lets the fish shine.
Mark MoriartyFrom the series · Cook Like A Chef
30 min totalServes 2Medium
Roasted Cod with Warm Bois Boudran Sauce
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Method
1
Salt the cod liberally with sea salt and leave uncovered in the fridge on a cloth for at least an hour, ideally overnight.
2
For the bois boudran sauce, heat a non-stick pan with the olive oil, add the tomatoes and shallot and fry 3 minutes until softened. Add the rest of the sauce ingredients, bring to a simmer, then remove from the heat.
3
Portion the fish. Heat a non-stick pan on high with the oil, add the cod flat-side down and cook 2-3 minutes, then flip and cook 2 minutes more until white and cooked through. Serve in bowls with the sauce, good olive oil and chervil.
Nutrition
Per serving · estimated
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Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
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